Showing posts with label Breakfast recipes. Show all posts
Showing posts with label Breakfast recipes. Show all posts

Jan 22, 2014

Idli Upma

An easy tiffin recipe made without a clinch. Crumbled idli's are stir fired and tempered with mustard seeds, Cumin seeds, Bengal gram, urad dal, chilies and lots of curry leaves. The tempering adds a lot of nuttiness to this upma. 


6-8 Idli (click this link on how to make idli)
2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Bengal gram
1/2 tsp Urad dal
3-4 Green/ Red chilis
1 medium sized onion, finely chopped
A sprig of curry leaves
few sprigs of cilantro, finely chopped


  • Crumble idli or finely cut them

  • In a sauce pan, heat oil. Add mustard seeds, cumin seeds, bengal gram, urad dal. Saute until it is golden brown

  • Add chilies, curry leaves and onions. Saute until onions are transparent

  • Add crumbled idli and season it with salt. Stir in medium heat for 3-4 minutes. garnish with cilantro

  • Serve hot

Jan 20, 2014

Sweet Pongal | Sakkarai Pongal

A divine recipe made during auspicious occasions. It is the main sweet dish made for harvest festival ~ MAKAR SANKRANTI or PONGAL which is celebrated for four days by Hindus all over India. Sweet pongal is made mainly with rice, moong dal and jaggery. 

Pongal is made as a part of ritual on 2nd day of the harvest festival which is offered sun god for prosperity. Both the cookware and the stove is decorated with flowers and rangoli (kolum).


1/2 cup Rice
2 tsp Moong Dal
2 cups Water
1/2 cup Jaggery (gur)
1/4 tsp Cardamon powder
8 nos Cashew nuts
2 tsp Golden raisins
4 tsp Ghee (clarified butter)


  • In a pressure pan, roast moong dal until it turns golden brown. Add washed rice and water. Cook upto 3 - 4 whistles
  • In another pan, melt jaggery with 2 tsp of water to one thread consistency. Use a strainer to remove impurities
  • Mash rice and moong dal with a laddle (you can use potato masher). Pour Jaggery syrup and add cardamom powder
  • Fry cashew nuts and raisins in ghee. Return it to the pongal and mix well
Additional notes ~
  • Some recipe do add a pinch of nutmeg powder and edible camphor
  • Moong dal is an optional ingredient. Some versions add moong dal and some don't
  • Freshly grated coconut can added in the end

Dosa and Idly Batter

Dosa and idly is staple breakfast food in southern part of India. In TamilNadu, it is served both for breakfast and dinner. 

At home, I always stock up dosa batter in fridge. I use wet grinder to make the batter. It can also be prepared using a blender, but it tastes better with wet grinder than a blender.  This batter comes in handy,  especially when I am tired after work or when there are unexpected guests.  I just make chutney  and make either dosa, paniyaram or idly. 

The batter has shelf life upto 10 days when stored in proper condition. You can make so many dishes with this batter  such as different varieties of dosas that include masala dosa, plain dosa, uttapam, onion/ vegetable dosa, egg dosa; idli, paniyaram both sweet and savory, punugulu (deep fried dosa batter fritters) and the list goes on.


4 cups Idly rice
1 cup Urad dal
1 tsp Fenugreek seeds
2 tsp Bengal gram 
2 tsp Salt
1/4 tsp Baking Soda (optional)
Water as needed


  • Wash rice in a large pot and soak it in water for 5 to 6 hours
  • Next, wash urad dal, fenugreek seeds and bengal gram together; and soak in water for 5 to 6 hours
  • Wash the grains and drain water from both the pots. Repeat this step for atleast 2-3 times
  • Grind rice first into smooth batter. Add just enough water to run the wet grinder ( do not add excess water. It should be thick). Transfer the batter into a pot
  • Next, grind urad dal, fenugreek seeds and bengal gram into smooth. Again add just enough water to run the wet grinder. Transfer the batter to the same pot
  • Add salt and baking soda. Mix well
  • Keep in warm place for 10 - 12 hours to ferment (until the batter raises and becomes spongy)
Additional notes:
  • By adding bengal gram, dosa can be roasted until brown 
  • Fenugreek seeds helps in fermentation. By adding too much, it will leave batter bitter
  • Baking soda assists in fermentation. In summer, it is not required to add this ingredient because it ferments fast in summer in just 5 hours
  • Tips for Fermentation : If you live in cold place, I suggest to keep your batter next to stove while cooking or inside the oven. This way, it is warm and ferments at a faster pace

Jan 1, 2014

Sweet Potato hash with Fried Eggs

While there are New year's bashes around the world, I am posting my first recipe to welcome 2014. I had a quiet celebration with a company of family friends, watching videos till late night. Woke up with a fresh feeling as it is the most welcoming day of the year. 

I made a quick new year breakfast- sweet potato hash with fried eggs which took just 10 minutes to make. Hash was crisp flavored with oregano and the fried eggs made a tasy combo.


1 Sweet Potato, peeled and cubed
1 tsp Butter
1/4 tsp Oregano
1/2 cup Chicken Stock
4 Eggs


  • Melt butter in a skillet over medium heat. Add the sweet potato to the skillet and saute for 2 minutes. 

  • Add chicken stock and oregano to the skillet. Cook sweet potatoes until fork tender. Saute until chicken stock evaporates and scrape the pan until potatoes are crisp. Season it with salt and pepper

  • In a flat pan over medium heat,  crack the eggs and cover it with a lid. Cook for 3-4 minutes until the eggs white solidifies to white and yolk thickens. Sprinkle with salt and pepper and transfer it to a serving dish

  • Serve crispy sweet potato hash with fried eggs 

Dec 20, 2013

Carrot Paniyaram | Gulittu | Gundponglu


Spicy Indian dumpling made from dosa batter is a family's favorite breakfast recipe. The dosa batter itself is made up of lentils and rice which is spiced up with different condiments and veggies to make this spiced up crispy treats. Paniyaram  is made with specially designed 7 holed pan called Kuzhi Paniyaram pan. 

This recipe is predominant in tamil and telugu cuisines. This recipe tastes best when it is paired with tomato chutney. I make this recipe quiet often and serve it as appetizer when my friends (from other states in India) come over. They simply loved this dish !!

Note 1: I have not added seasoning to this recipe. This step is optional
Note 2: If the dosa batter is old, you can add a pinch of sodium-bi-carbonate (soda)


2 cups of Dosa batter
2 Carrots, shredded
1 onion, finely chopped
4 green chilies,finely chopped
Few sprigs of cilantro, finely chopped

For Seasoning- (optional)
1 tsp Mustard seeds
1 tsp Bengal gram
few sprig of curry leaves
2 tsp of oil


  • In a mixing bowl, mix together dosa batter, carrots, onions, chilies, cilantro and season it with salt 

  • (optional step) -  In a pan, heat oil. Add mustard seeds, bengal gram and curry leaves for tempering. Pour it on the batter and mix together
  • Heat the paniyaram pan. Add a drop of oil in each hole. Gently pour the batter in each hole and cover the pan

  • When the edges turn brown, flip paniyaram on the other side. Cook until both the sides turn brown . You can also prick a hole in toothpick. If it comes out clean then it is cooked

  • Serve hot with tomato chutney on side 

Nov 15, 2013

Onion Upma

Onion Upma is a South Indian breakfast recipe made mainly with semolina (soji /rava) and onions. Its a great recipe and quiet filling.

Onion Upma has always been my savior when I have not planned a menu on any given day and the best part is,  it doesn't require any preparation in advance. Just roast rava, chop up some onions, green chilies with  some seasoning. It is ready in about 15-20 minutes. 


2 cups of Semolina
4 tsp oil
1 tsp Ghee (optional)
1 tsp Mustard seeds
1 tsp Cumin Seeds
1 tsp Channa Dal (Bengal Gram)
1 tsp Urad Dal
5 Green Chilies, cut lengtheise
1 inch Ginger, grated
1 Red Onion (preferred) or Yellow Onion, cut lengthwise
1 sprig of Curry leaves
Hand full of cilantro (optional), finely chopped


  • In a preheated skillet pan, roast rava in medium heat. Take off from heat when it starts to turn golden brown (Note: You can roast rave in ghee to add flavor). Then transfer it to a plate
  • Now, add oil and ghee (optional). When it turns smoky, add mustard seeds, cumin seeds, channa dal and urad dal. Give it a little stir.
  • When channa dal and urad dal changes in color to golden brown, add green chilies, ginger, onions and curry leaves. Saute unitil onions turn transparent
  • Add 3 cups of water and season with salt. Bring it to boil
  • When water starts to boil, turn heat to low and slowly add the roasted rava to the skillet and stir in one direction. Cover the skillet and cook in low heat for 5 to 8 minutes
  • Garnish with cilantro and serve hot
Note:   You can add water in ratio 1 (rava) : 2 (water) if you don't like upma to me dry

Sep 10, 2013

Kara Kozhukattai | Pidi Kozhukattai | Pich Kudumulu

Pidi Kozhukattai is steamed rice dumpling from South Indian Cuisine. This Kozhukattai is made specially for Ganesha Chathurthi. It is also served for breakfast. It is primarily made with rice and seasoned with different condiments. This dumpling is a healthy recipe for evening snack or breakfast. You can replace it with ragi to make Ragi Kozhukattai.


1 cup Raw rice, soak in water for 5 hours

For seasoning
1 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Bengal gram
1 sprig curry leaves
4 green chilies, finely chopped
3 tsp Fresh Coconut, finely chopped


  1. Grind rice finely with little water
  2. In a heavy bottomed vessel, heat oil. Add mustard seeds, when it splutters add bengal gram, curry leaves and green chilies. 
  3. Now add ground rice and adjust salt as per taste. Start stirring in one direction until it forms thick dough
  4. After the above mixture cools, divide the dough in to equal portions about 1 1/2 inch. Take a portion of dough, roll it into oval shape and press it between fingers
  5. Place these Kozhukattai in idli vessel and steam for 10 to 12 minutes
  6. Serve hot

Aug 26, 2013

Kesari Bath | Sooji Ka Halwa

Kesari Bath is a traditional sweet recipe in Karnataka. Its one of the sweet recipes made quiet often at homes. Its also served for breakfast with Upma and you will find it in almost all fast-food menu items. 

Kesari Bath is made mainly with 4 ingredients- chiroti rava (fine sooji), milk, sugar and ghee. Also, either cloves or cardamon is used for flavoring along with dried fruits and saffron. 

I made this recipe for Varamahalakshmi festival. And its the first time, I made it with chiroti rava which came out very well. I was very happy with the outcome of this recipe. 


1 cup Chiroti Rava (fine sooji)
1 cup sugar
1 cup Ghee
2 cups Milk
1/2 cup cashew nuts
4 cloves
pinch of saffron strands


  • In a sauce pan, roast chiroti rava until it starts to turn golden brown. Transfer rava to a plate
  • Add a tsp of ghee and roast cashew nuts until it turns golden brown. Transfer it to the same plate as above
  • Now boil the milk
  • Add sugar, saffron strands, cashewnuts and cloves. Stir well until sugar completely dissolves in milk
  • Lower the flame and slowly add rave to the sauce pan while stirring slowly in one direction to avoid formation of lumps
  • Add ghee and mix everything together
  • Serve hot

Aug 15, 2013

Godi Dosa | Wheat Dosa

Godi (wheat) dosa is a breakfast recipe in South Indian Cuisine. This is an instant recipe and doesn't require any preparation in advance. 

We make different kinds of dosas at home like plain dosa, masala dosa, vegetable dosa, rava dosa, maida dosa and godi dosa. This recipe welcomes a change from regular dosas. The flavors from cumin seeds and spiciness from green chilies adds bonus to the taste. I made  Fish Curry  as a side dish for this recipe. Both PG and me are a  great fan of this recipe.

Most importantly, this recipe doesn't need fermentation. You can also mix ragi flour isntead of wheat flour which make ragi dosa. The important ingredient in this recipe is rice flour which adds crispness to the dosa. 

This recipe is a worth to try especially when time is a big constraint !! 


1 cup Wheat flour
1/2 cup Rice flour
1 tsp Cumin seeds
3 Green chilies, finely chopped
1 Onion, finely chopped
Small bunch of cilantro, finely chopped
1/4 tsp baking soda


  • In a mixing bowl, mix wheat flour, rice flour, cumin seeds, green chilies, onions, cilantro and salt. Add sufficient water to make a thin batter. Keep it aside for 15 minutes

  • Pour the batter gently onto the center of a preheated flat pan or a griddle. Gently spread the batter into 1mm thick

  • Add few drops of oil on the edges. Roast it evenly until it turns brown and turn the dosa on the other side. Cook for 30 sec

  • Serve hot with chutney or any curry

Jul 9, 2013

Palak Chapthi | Spinach Chapathi

Palak Chapathi is an experimental recipe that I tried recently. Chapthi's is a staple diet at home and I often make it atlest 4-5 times a week. I always tried to add new ingredient while making the dough. 

Previously in Shruchi Kitchen, I have added recipes like Beetroot ChapthiMethi Chapathi, also Palak Chapthi. But this recipe is slightly modified from previous one to add more taste. 
I have been formulating this recipe by trying with different spices like red chili powder, coriander powder, ajwain and garam masala. 

This recipe is definitely worth to try!!


5 cups Wheat flour
1 large bunch of Spinach
Water for blanching
2 tsp Coriander powder
1 tsp Red Chili powder
1 tsp Ajwain
3/4 tsp Garam Masala
1 tsp Oil


  • In a large pot, boil water and soak spinach for 2-3 minutes. Take the spinach out and puree it. Use this water for kneading the dough
  • In a large mixing bowl, add spinach puree, coriander powder, red chili powder, ajwain, garam masala and salt. Mix well
  • Add Wheat flour and water which was previously used for blanching. Knead well until it is soft
  • Keep it aside for 30 minutes
  • Now, divide the dough into equal portions about 2 inches thick. Roll each portion into ball and roll it flat using a rolling pin
  • In a preheated griddle, gently leave the chapathi. Fry it evenly on both the side. Smear little oil if required
  • Serve hot with curries or pickles. I served it with luscious Black eyed peas masala

Jun 13, 2013

Idli Sambar

Idli sambar  is one of the standard recipes in many homes across Southern India and this is a traditional combo in Indian breakfast recipes. Sambar is specifically made for Idli using toor dal, sambar onions (pearl onions) and different spices. 

Whenever I visit my grandparents house, my aunt's used to make idli and sambar for breakfast. This sambar which my grandmother makes is exclusively for idli and even the sambar powder entirely is different. The amalgamation of hing, curry leaves, red chilies and  coriander seeds is so bold that, I can even sense its smell before I even step inside the house. I remembers all our cousins sit in a row with stomach rumbling and screaming for idli :-) Whenever I make this recipe, I feel nostalgic which brings back memories of my childhood.


1 1/2 cup Toor Dal 
10 - 12 Sambar onions (pearl onions)
2 Tomatoes, chopped
2 tsp sambar powder
1/2 tsp Jaggery or sugar
3-4 sprigs of Cilantro, finely chopped
1 samll piece of tamarind
3 tsp Oil

For seasoning
1 tsp mustard seeds
1 tsp cumin  seeds
1/4 tsp hing (asafoetida)
1 sprig of curry leaves


  • In a pressure cooker, add washed toor dal and 4 cups of water. Cook for 15-20 minutes

  • In a bowl soak tamarind in hot water for 5 minutes and mash it to extract put. Discard skin and excess fiber
  • In a large pot, heat oil, add mustard seeds, cumin seeds, hing and curry leaves. When mustard seeds starts to sizzle add onions, fry until it is transparent

  • Now add tomatoes. Saute until it is cooked

  • Add sambar powder, jaggery and tamarind pulp. 

  • Add cooked dal and 1 cup of water. Adjust salt as per taste.  Simmer for 10 minutes

  • Add chopped cilantro 
  • Serve hot with Idli

Idli recipe with Idli rava

Idlis are the most common South-Indian breakfast recipes. It is made with rice and urad dal and sometimes made with idli rava. Idli's are paired with different kinds of chutneys, lentil based curries like sambhar or even with meat curries. There is no limit to accompaniments for idlis. 

Idlis are traditional South-Indian breakfast recipes, made often almost on daily basis. It is highly economical and most often dietitians recommend idlis for breakfast because it contains no fat, no cholesterol and no saturated fat. It is a good source of protein, carbohydrates, vitamins and minerals. 

The recipe below is a fast food style idly. I love idlis made with idli rava. It is very soft and the texture is coarse unlike rice idlis. This batter is simple and very easy because you don't need a grinder. The batter can be easily made using a blender. Often my friends ask me whether they need grinder or not. In many hotels and fast foods, they don't grind idly rava, they just mix it with ground urad dal batter. 


3 cups Idli Rava
3/4 cup urad dal
1/2 cup Beaten rice (poha)
1 1/2 tsp salt
1/4 tsp Baking Soda


  • Soak idli rava, urad dal and beaten rice separately for at least 6 hours

  • Wash urad dal and beaten rice in water for 2 to 3 times. Grind both urad dal and beaten rice. Add little water if required

  • Then wash idli rava with water and drain excess water. Use a cheese cloth to squeeze excess water. Add it to urad dal - beaten rice batter

  • To this, add salt and baking soda. Mix well. Cover it with a lid and keep it in warm place for atleast 8 to 10 hours for fermentation

  • Now swirl the batter gently. Lightly grease idly moulds and pour a spoon full of batter on molds. 

  • Steam it using pressure cooker without using whistle or using idli steamer. Steam for 10 to 15 minutes

  • Wet the spoon and scoop out idli from the moulds 
  • Serve hot with Chutney and Sambhar

May 15, 2013

Methi Chapathi

Its spring and its time for harvesting fenugreek leaves which I planted it 1 1/2 months back in my vegetable garden. Also, its my first harvest for this season. I decided to make "Methi Chapathi" from my harvest which is a twist to regular plain chapathis. I also made egg curry to accompany this Indian flat bread. 


2 cups Wheat flour
1 large bunch of Fenugreek leaves |Methi leaves, discard stem and retain only leaves
1/2 tsp Turmeric powder
1/2 tsp Red Chili powder
1 tsp Cumin seeds
1/2 tsp Garam masala
1/2 tsp Salt


  • In a mixing bowl, mix wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, cumin seeds, garam masala and salt

  • Add water to knead soft dough. Cover the dough and leave it for 30 minutes

  • Now, divide the dough into equal portions
  • Roll each portion into a ball

  • Take a ball of dough, using rolling pin roll it flat and thin. Use wheat flour for dusting
  • Gently place it on a preheated pan. Fry it evenly on both the sides until brown specks are formed

  • Add a tsp of oil if required
  • Serve hot with curry or sauteed vegetables

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